Food Production II

Course Description:

Concluding their investigation of Food Production 2, students will:
• Develop an understanding of milk in food science.
• Develop an understanding of meat in food science.
• Develop an understanding of poultry and eggs in food science.
• Develop an understanding of fish and shellfish in food science.
• Develop an understanding of cereal grains, legumes, and oilseeds in food science.
• Develop an understanding of fruits and vegetables in food science.
• Develop an understanding of fats and oils in food science.
• Develop an understanding of candies and confectionaries in food science.
• Develop an understanding of beverages in food science.
• Develop an understanding of environmental concerns and processing.
• Develop an understanding of food safety.
• Develop an understanding of regulations and labeling.
• Develop an understanding of world food needs.
• Develop an understanding of food and health.
• Develop and understanding of careers in food science.

Course Details:

Course Title (District): Food Production II
Course Title (NCES SCED) : Food Service
Course Provider : Genesee ISD
Content Provided By : Fuel Education LLC (formerly Aventa Learning)
Online Instructor Provided By : Fuel Education LLC (formerly Aventa Learning)
Standards Addressed : None
Academic Terms : Open Entry / Open Exit
NCES SCED Code :
Subject Area : Hospitality and Tourism
Course Identifier : Food Service
Course Level : (G) General or Regular
Available Credit : 1
Sequence : 2 of 2

How To Enroll:

Enrollment Website : https://www.gennet.us/
Email : [email protected]
Phone : 866.912.8588

Students and Parents: It is important to work closely with your local school counselor or registrar to follow the school's enrollment procedures. By clicking the "Start Registration Request" button below, you will be able to notify the school of your interest in registering for the online course. However, it is the responsibility of the district or school to review the registration request and approve or deny the request. Please make a note to follow up with your school after submitting a registration request.

Start Registration Request

Additional Course Information:

Concluding their investigation of Food Production 2, students will:
• Develop an understanding of milk in food science.
• Develop an understanding of meat in food science.
• Develop an understanding of poultry and eggs in food science.
• Develop an understanding of fish and shellfish in food science.
• Develop an understanding of cereal grains, legumes, and oilseeds in food science.
• Develop an understanding of fruits and vegetables in food science.
• Develop an understanding of fats and oils in food science.
• Develop an understanding of candies and confectionaries in food science.
• Develop an understanding of beverages in food science.
• Develop an understanding of environmental concerns and processing.
• Develop an understanding of food safety.
• Develop an understanding of regulations and labeling.
• Develop an understanding of world food needs.
• Develop an understanding of food and health.
• Develop and understanding of careers in food science.

INACOL Online Course Quality Standards

Academic Content Standards and Assessments Rating Comments
The goals and objectives clearly state what the participants will know or be able to do at the end of the course. The goals and objectives are measurable in multiple ways. Partially Met Learning objectives are provided at the beginning of each unit (chapter). Objectives are met via reading content as well as a variety of interactive activities including quick checks and chapter tests in addition to the learning labs and study tools.
The course content and assignments are aligned with the state’s content standards, Common Core curriculum, or other accepted content standards set for Advanced Placement® courses, technology, computer science, or other courses whose content is not included in the state standards. Partially Met Alignment available for reference.
The course content and assignments are of sufficient rigor, depth and breadth to teach the standards being addressed. Fully Met
Information literacy and communication skills are incorporated and taught as an integral part of the curriculum. Partially Met Opportunities to practice information literacy and communication skills are incorporated.
Multiple learning resources and materials to increase student success are available to students before the course begins. Fully Met Information is available in syllabus and course overview; details clarify policies and offer suggestions for student success. An online orientation and videos are also offered (ORN010).
Course Overview and Introduction Rating Comments
Clear, complete course overview and syllabus are included in the course. Fully Met MindTap's Learning Path provides an overview of the course. A detailed syllabus, customized by the teacher at the start of each course is available in the Course Materials in D2L.
Course requirements are consistent with course goals, are representative of the scope of the course and are clearly stated. Partially Met
Information is provided to students, parents and mentors on how to communicate with the online instructor and course provider. Fully Met Located on the home page under Teacher Contact Information and in the syllabus.
Legal and Acceptable Use Policies Rating Comments
The course reflects multi-cultural education, and the content is accurate, current and free of bias or advertising. Fully Met
Expectations for academic integrity, use of copyrighted materials, plagiarism and netiquette (Internet etiquette) regarding lesson activities, discussions, and e-mail communications are clearly stated. Fully Met Academic Integrity guidelines are provided to each student in each course. The policy is located in the Course Materials section of each course. Specific academic integrity policies are developed by each school and are found in the school's policy handb
Privacy policies are clearly stated. Fully Met http://www.k12.com/privacy_policy/
Instructor Resources Rating Comments
Online instructor resources and notes are included. Fully Met Instructional resources are available in course materials.
Assessment and assignment answers and explanations are included. Partially Met Auto-graded assignments deliver answers and some assignments also deliver explanations. Instructor resources for the course including answer keys and scoring guides for dropbox assignments are located in the Course Materials.
Instructional and Audience Analysis Rating Comments
Course design reflects a clear understanding of all students’ needs and incorporates varied ways to learn and master the curriculum. Partially Met Auto-graded assignments deliver answers and some assignments also deliver explanations. Instructor resources for the course including answer keys and scoring guides for dropbox assignments are located in the Course Materials.
Course, Unit and Lesson Design Rating Comments
The course is organized by units and lessons that fall into a logical sequence. Each unit and lesson includes an overview describing objectives, activities, assignments, assessments, and resources to provide multiple learning opportunities for students to master the content. Fully Met Instructor can adjust the pacing of course, alter assignments, and offer additional practice or extended learning in synchronous sessions to meet individual student needs.
Instructional Strategies and Activities Rating Comments
The course instruction includes activities that engage students in active learning. Fully Met
The course and course instructor provide students with multiple learning paths, based on student needs that engage students in a variety of ways. Partially Met Can be fully met when implemented at the school; local policies
The course provides opportunities for students to engage in higher-order thinking, critical reasoning activities and thinking in increasingly complex ways. Fully Met
The course provides options for the instructor to adapt learning activities to accommodate students’ needs. Partially Met Instructors can add content or hide or move assessment for all students, but not for individual students. Individual assessments can be modified exempting point values.
Readability levels, written language assignments and mathematical requirements are appropriate for the course content and grade-level expectations. Fully Met
Communication and Interaction Rating Comments
The course design provides opportunities for appropriate instructor-student interaction, including opportunities for timely and frequent feedback about student progress. Fully Met Interaction includes synchronous sessions, office hours, and email or voice contact. Students can monitor their own progress in the online gradebook. Most schools set policies for timely responses to student communication and updates of course progress an
The course design includes explicit communication/activities (both before and during the first week of the course) that confirms whether students are engaged and are progressing through the course. The instructor will follow program guidelines to address non-responsive students. Fully Met Fully met when implemented at the school; local policies
The course provides opportunities for appropriate instructor-student and student-student interaction to foster mastery and application of the material. Fully Met Teachers communicate regularly with students via email and telephone. In general, there are two exchanges per week. Students know how to contact the instructor (via phone and I email) and are encouraged to do so whenever needs arise. Teachers are required
Resources and Materials Rating Comments
Students have access to resources that enrich the course content. Fully Met Learning object repository in D2L is designed to support additional resources.
Evaluation Strategies Rating Comments
Student evaluation strategies are consistent with course goals and objectives, are representative of the scope of the course and are clearly stated. Fully Met
The course structure includes adequate and appropriate methods and procedures to assess students’ mastery of content. Fully Met
Feedback Rating Comments
Ongoing, varied, and frequent assessments are conducted throughout the course to inform instruction. Fully Met
Assessment strategies and tools make the student continuously aware of his/her progress in class and mastery of the content. Fully Met
Assessment Resources and Materials Rating Comments
Assessment materials provide the instructor with the flexibility to assess students in a variety of ways. Partially Met There are multiple different activity types offered for assessments directly on the learning path. The CNOW app allows the instructor to edit quizzing and create their own assignments using the existing question pool.
Grading rubrics are provided to the instructor and may be shared with students. Partially Met Instructor resources for the course include including answer keys and scoring guides for dropbox assignments.
The grading policy and practices are easy to understand. Partially Met Grading information docs and pacing guides are provided.
Course Architecture Rating Comments
The course architecture permits the online instructor to add content, activities and assessments to extend learning opportunities. Fully Met
The course accommodates multiple school calendars; e.g., block, 4X4 and traditional schedules. Fully Met
User Interface Rating Comments
Clear and consistent navigation is present throughout the course. Partially Met
Rich media are provided in multiple formats for ease of use and access in order to address diverse student needs. Fully Met All embedded animations and video content meets accessibility guidelines and provides closed captioning as well as a transcript. The reader contains ReadSpeak functionality which allows the student to have reading content read aloud to them.
Technology Requirements and Interoperability Rating Comments
All technology requirements (including hardware, browser, software, etc...) are specified. Fully Met Technology Requirements are found on the K12 website and explained during course orientation: HS: http://www.k12.com/high-school-course-list/technical-requirements.html
Prerequisite skills in the use of technology are identified. Fully Met Can be fully met when implemented at the school; local policies
The course uses content-specific tools and software appropriately. Fully Met
The course is designed to meet internationally recognized interoperability standards. Fully Met IMS Global Learning Consortium-Product List for Cengage Learning
Copyright and licensing status, including permission to share where applicable, is clearly stated and easily found. Fully Met http://www.k12.com/ip-policy.html http://www.k12.com/copyright_policy/ http://www.k12.com/online-educational-products-services-agreement-terms.html
Accessibility Rating Comments
Course materials and activities are designed to provide appropriate access to all students. The course, developed with universal design principles in mind, conforms to the U.S. Section 504 and Section 508 provisions for electronic and information technology as well as the W3C’s Web Content Accessibility guidelines (WCAg 2.0). Partially Met K12 encourages full compliance for WCAg 2.0 Level A and AA
Data Security Rating Comments
Student information remains confidential, as required by the Family Educational Rights and Privacy Act (FERPA). Fully Met Can be fully met when implemented at the school; local policies
Accessing Course Effectiveness Rating Comments
The course provider uses multiple ways of assessing course effectiveness. Partially Met Peer review and biannual family and student evaluations of courses are available at K12. A feedback system for families, mentors, teachers, and students helps to monitor and evaluate course effectiveness. Internal review of student success helps inform an
The course is evaluated using a continuous improvement cycle for effectiveness and the findings used as a basis for improvement. Partially Met MindTap activity is assessed for improvement of new releases every 3-4 years of programs.
Course Updates Rating Comments
The course is updated periodically to ensure that the content is current. Partially Met MindTap updates courses every 3-4 years.
Certification Rating Comments
Course instructors, whether faceto-face or virtual, are certificated and “highly qualified.” The online course teacher possesses a teaching credential from a state-licensing agency and is “highly qualified” as defined under ESEA. Fully Met Teachers must meet professional teaching requirements set by the state.
Instructor and Student Support Rating Comments
Professional development about the online course delivery system is offered by the provider to assure effective use of the courseware and various instructional media available. Fully Met Instructors complete comprehensive virtual training, including use of courseware and media, before the school year begins.
The course provider offers technical support and course management assistance to students, the course instructor, and the school coordinator. Fully Met Students receive 24/7 technical support and course management through Customer Care: 866.K12CARE (866.512.2273). Instructors and School Coordinators have 24/7 support through Academic Services Helpdesk, school-based technology managers, and Operations Ma
Course instructors, whether face-to-face or virtual, have been provided professional development in the behavioral, social, and when necessary, emotional, aspects of the learning environment. Fully Met Instructors participate in professional development that focus on building skills and competencies to meet the needs of students and their families. A catalog of 400+ professional development offerings for educators to choose from are available at K12trai
Course instructors, whether face-to-face or virtual, receive instructor professional development, which includes the support and use of a variety of communication modes to stimulate student engagement online. Fully Met Instructors complete virtual training before the start of school and ongoing support and training, including an instructional coach and mentor (for new teachers) to help them build communication skills via multiple modalities.
The provider assures that course instructors, whether face-to-face or virtual, are provided support, as needed, to ensure their effectiveness and success in meeting the needs of online students. Fully Met Fully met when implemented at the school; local policies
Students are offered an orientation for taking an online course before starting the coursework. Fully Met Students attend an online orientation course (ORN010); they also participate in synchronous orientations with local school staff.

Review Conducted By : Fuel Education LLC (formerly Aventa Learning)
Date of Review : 08/29/2018

Milk
• Define the term milk
• Describe quality control during the production of milk and milk products
• Explain pasteurization and homogenization
• Identify three methods of pasteurization
• Describe the composition of milk solids
• Discuss the separation of butterfat and its uses
• List four drinkable milk products
• Describe the process of making butter
• Name five concentrated or dried dairy products
• List the steps in cheese making
• Identify three bacteria used to produce dairy products
• Name five fermented dairy products
• List the steps in making ice cream
• Describe three USDA quality grade shields
Meat
• Name the types of red meat
• Identify meat products: wholesale or primal cuts and retail cuts from cattle, sheep, and pigs
• Explain the difference between wholesale or primal and retail cuts
• Compare quality grade to yield grades
• Define dressing percentage
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• Identify the government agencies involve in meat production
• Describe the general composition of meat and meat products
• List five factors affecting meat tenderness
• Describe the types of cooking methods that can be used on meats
• Discuss the production of meat substitutes
Poultry and Eggs
• Outline the production of poultry
• List the steps in the processing of poultry
• Recognize factors that affect the quality of poultry meat
• Identify meat products from poultry
• Name factors affecting the tenderness and the flavor of poultry meat
• Discuss the general composition of poultry meat and products
• Describe the purpose of a Contract Acceptance Certification
• Describe egg production
• Identify factors affecting egg quality, both exterior and interior
• List the cooking functions of eggs
• Discuss egg grading
• Define these egg sizes: jumbo, extra large, large, medium, small, and peewee
Fish and Shellfish
• Identify three varieties of fish and three varieties of shellfish used for food
• Describe the aquaculture industry
• Recognize the methods used in processing fish and shellfish products
• Discuss the composition of fish and shellfish
• Identify three spoilage issues associated with fish
• Describe two processes that ensure quality
• List four factors that affect the grading of fish
• Identify four fish products and by-products
• Describe two methods for preserving fish
• Explain the methods of inspection during processing
Cereal Grains, Legumes, and Oilseeds
• Diagram the general structure of a grain
• Name three cereal grains
• Describe the general composition of grains, legumes, and oilseeds
• Identify three properties of starch
• List four factors that must be controlled when cooking starch
• Describe the process of milling grain to flour
• Identify five types of wheat flour and describe their differences
• Explain the classes of wheat and grades of flour
• Identify the type of flours other than wheat flour
• List the steps in corn refining
• Name four products derived from corn
• Explain the processes that take place during baking
• List four oilseeds and indicate the use of their products
• Define legumes and discuss their general use in the food industry
• Name four general categories of products from soybean extraction
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Copying or distributing without K12’s written consent is prohibited.
• Identify five food products of soybean extraction
Fruits and Vegetables
• Identify the parts of a plant considered a vegetable or a fruit
• Describe the nutrient composition of a fresh fruit or vegetable
• Discuss the structure of a plant cell
• Describe plant tissues and their functions
• Explain climacteric and nonclimacteric fruits and provide examples
• Name one pigment in fruits or vegetables and describe how it responds to heat or pH
• List four factors affecting the texture of fruits or vegetables
• Name four general compounds that give fruits and vegetables their flavor
• Identify the quality grades for fruits and vegetables
• Describe how quality grade determines the use of a fruit or vegetable
• List five factors considered during storage
• Describe the processing of fruits and vegetables
Fats and Oils
• Explain saturated and unsaturated, cis, and trans in terms of fatty acids
• Describe fatty acids
• Understand melting point and the structure of fatty acids
• Identify six sources of fats and oils
• List eight functions that fats and oils serve in foods
• Compare the extraction of fats or oils from animals to those of plants
• Describe the process used on oils after extraction
• List five processes in refining and modifying oils and fats after extraction
• Discuss monoglycerides and diglycerides and their uses
• Identify substances that may substitute for fat
• Describe two tests conducted on fats and oils
Candies and Confectionary
• Identify three crystalline and three noncrystalline candies
• Describe the relationship between sugar concentration and the boiling point
• Understand the common components of candies and confectioneries
• Identify two ways to produce invert sugar
• Explain caramelization in candy making
• Name four sugar-based sweeteners developed from cornstarch
• Describe uses of high-fructose corn syrup in the food supply
• Define cocoa
• Explain conching
• Describe modern candy and confectionery manufacturing
• List four sugar alcohols and four high-intensity sweeteners
• Discuss the labeling information and requirements for candy
Beverages
• Describe how carbonated nonalcoholic beverages are manufactured
• List the steps in the production of beer
• Compare the production of wine to vinegar
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• Indicate how fermentation plays a role in the production of coffee
• Explain six ways enzymes are used in the production of beverages
• Discuss how beverages meet the demand for a healthful drink
• Identify the fastest-growing segment of the beverage industry
• Name five herbs used in beverages
• Identify the plants that produce coffee and tea
• Describe how to produce a coffee substitute
• Compare tea to herbal teas
Environmental Concerns and Processing
• Describe the properties and the requirements of water used in food processing
• Understand four methods that food-processing industries use to dispose of solid wastes
• Explain how water becomes wastewater during food processing
• Relate the level of solids in wastewater to biological oxygen demand (BOD)
• Describe wastewater treatments to lower BOD
• List eight products that could be in wastewater
• Identify four methods of separating water from solid wastes
• Name four ways food processors reduce the amount of solid wastes and water discharge
• Explain five methods of conserving water during food processing
Food Safety
• List three categories of food safety
• Name four factors that contribute to the development of a food-borne disease
• List four types of microorganisms that can cause food-borne illness
• List five factors that affect microbial growth
• Identify the microorganisms that provide an index of food sanitation
• Discuss the role of sanitation and cleaning during processing in food safety
• Determine the correct order of sanitizing or cleaning a food contact surface
• Name three types of food soils
• Explain two types of sanitization
• Identify agencies involved in food-safety regulation
• Describe the role of HACCP in food safety
Regulations and Labeling
• Identify the agencies and laws that regulate foods and labeling
• Describe the functions of a quality-assurance department
• Discuss the history of food labels
• List five features of new labels
• Name two general categories of food exempt from food labels
• Explain six components found on the nutritional panel
• Describe the format of the nutritional panel
• Discuss the use of Daily Reference Values (DRVs)
• Identify the appropriate use of the following words: free, low, high, less, light, and more
• List two health-claim relationships that can be listed on a food package
World Food Needs
• Discuss the effects of hunger and malnutrition
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• Describe the impact of hunger worldwide
• Discuss possible causes of world hunger
• List seven steps identified by the United Nations for eliminating hunger
• Explain the role of technology in eliminating hunger
• Identify agencies and organizations involved in preventing and eliminating hunger
• Discuss the Plan of Action developed at the World Food Summit
• Recognize agencies and organizations concerned with eliminating hunger
Food and Health
• Describe the relationship between diet and health
• Recognize health issues associated with being overweight or obese
• Define and use the body mass index (BMI)
• Determine suggested caloric intake for a specific age, gender, and activity
• Identify the relationship between free radicals and antioxidants
• Explain type 2 diabetes
• Recommend foods for those with type 2 diabetes
• Identify and describe 10 digestive disorders
• List dietary treatments for lactose intolerance
• Describe possible dietary causes of diarrhea
• Recognize the dietary treatment for celiac disease
• List good sources of fiber in the diet
• Name three eating disorders
• Recognize the cause of dental caries
• Describe a food allergy and give two foods that can cause allergic reactions in some people
• Define and give an example of a phytonutrient
• Explain nutrigenomics
• Discuss cautions when taking herbs or herbal supplements
• Identify the roles of fruits, vegetables, whole grains, protein, carbohydrates and fats in maintaining health
• Recommend foods to help maintain health
Careers in Food Science
• Understand the basic skills and knowledge needed for successful employment and job advancement
• Describe the thinking skills needed for the workplace of today
• Recognize the traits of an entrepreneur
• Identify six occupational areas of the food industry
• Identify the careers that require a science background
• Describe the general duties of the occupations in six areas of the food industry
• Explain the education and experience needed to enter six areas of the food industry
• List six general competencies needed in the workplace
• List eight guidelines for choosing a job
• Identify 10 guidelines for filling out an application form
• Understand the appropriate content of a letter of inquiry or application
• Describe the elements of a résumé or data sheet
• Determine 10 reasons an interview may fail
• Discuss what research studies indicate about basic skills and thinking skills for the workplace

Term Type Enrollment Opens Enrollment Ends Random Draw Date Enrollment Drop Date Course Starts Course Ends # of Seats Course Fee Potential Additional Costs
Open Entry / Open Exit 07/01/2019 12/31/2019 100 $270.0000 0.0000
Drop Policy Completion Policy Term Type Enrollment Opens Enrollment Ends
Courses dropped within 2 weeks of enrollment will receive 100% refund Enrollments earning 60% or more of the total course points are considered course completions and will be charged the final 20% payment. Open Entry / Open Exit 07/01/2019 12/31/2019